Lowcountry Pickled Coleslaw
- Total Time
- 15 minutes, plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
- 5cups chopped green cabbage (½-inch pieces)
- 2cups chopped purple cabbage (½-inch pieces)
- ½heaping cup chopped Vidalia or other sweet onion
- ½cup finely diced carrot
- ½cup finely diced red bell or other sweet pepper
- 1large clove garlic
- ½tablespoon salt, more to taste
- 1tablespoon minced ginger
- ⅓cup rice wine vinegar
- ½cup olive oil
- Juice of 1 freshly squeezed lime
- Salt and freshly ground pepper
For the Slaw
For the Dressing
For Serving
Nutritional analysis per serving (8 servings)
137 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 163 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
- Step 2
Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and ⅓ cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
- Step 3
Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
Private Notes
Comments
You may need to wait until the dressing is completely cooled before adding. My first attempt at this recipe resulted in a soggy slaw. I may reduce the amount of water in the dressing when I try this again. The ginger was a nice twist to my usual slaw recipes.
Used less than 1/4 cup olive oil, 1/8 cup rice wine vinegar, 1 1/2 teaspoon salt with clove of garlic and a sprinkle of dried ginger. Once the cabbage the s salted it releases its own water. May have benefitted from a touch of honey or sugar, but overall amount of cabbage needs half the amount of dressing suggest.
Substituted purple-skinned kohlrabi for the purple cabbage and used scallions from the farm for the onion. Very, very nice recipe -- went great with the venison we served (sous vide for 2 hours and finished with a cast-iron pan sear with butter and herbs).
A new favorite, and an important one, as I love coleslaw and my wife hates it with mayonnaise. I did not understand why the dressing needed to be cooked, but it works. The water seems to evaporate: I did not have trouble with sogginess as others have mentioned. Lime juice added an essential element, but we needed more hot, so added hot sauce at the table. I'll adjust for this in the dressing next time....
I cut the oil in half, added a tablespoon of sugar, and omitted the bell pepper. Very tasty. Garlic/ginger adds a unique flavor
Less oil More vinegar (or use red wine vinegar?) No water Jalapeño— be generous
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